4.5 from 84 votes
Banana Split Cake
Banana Split Cake combines a buttery graham cracker crust with a creamy cream cheese layer topped with fresh banana slices, crushed pineapple, whipped topping, maraschino cherries, and chopped nuts. Lemon juice or fruit fresh coats the bananas to prevent browning, preserving the cake's fresh appearance. The no-bake assembly chills to set layers, resulting in a sweet, textured dessert reminiscent of the classic banana split flavors.
Prep Time
25 mins
Additional Time
4 hrs
Total Time
4 hrs 25 mins
Servings:
12
slices
Calories:
761 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 2 ½ cups graham cracker crumbs
- 1 cup butter melted
- ¼ cup granulated sugar
Filling
- 16 ounces cream cheese room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 16 ounces whipped topping thawed
- 4 banana peeled and sliced
- 2 crushed pineapple well drained
- 2 cups pecans chopped or peanuts
- 16 ounces maraschino cherries drained
- lemon juice or fruit fresh to coat bananas
Instructions
Crust
- Add the graham cracker crumbs, butter, and sugar to a large mixing bowl. Stir until the butter coats all of the crumbs.
- Firmly and evenly press the crust mixture into a 9×13-inch baking pan. Place in the refrigerator or freezer to firm up while working on the filling.
Cup of Yum
Filling
- Add the cream cheese in a large mixing bowl. Beat with a hand mixer on medium speed until smooth.
- Add in the granulated sugar and vanilla extract. Beat until incorporated.
- Spread the cream cheese layer evenly on top of the graham cracker crust.
- Add the bananas in a single layer on top of the cream cheese mixture.
- Add the drained crushed pineapple on top of the bananas until evenly distributed.
- Add dollops of whipped topping all over the top of the crushed pineapple. Spread the whipped topping evenly and to the edges of the pan.
- Add the drained maraschino cherries to the top and sprinkle with chopped pecans.
- Loosely cover with plastic wrap and place in the fridge for about 4 hours to chill.
Notes
- Apply lemon juice or fruit fresh immediately after slicing bananas to slow browning and preserve color.
- Drain crushed pineapple thoroughly by pressing or squeezing to avoid excess moisture that can make the cake soggy.
- Substitute whipped topping with homemade whipped cream mixed with powdered sugar for a fresher texture.
Nutrition Information
Calories
761kcal
(38%)
Carbohydrates
80g
(27%)
Protein
7g
(14%)
Fat
48g
(74%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
16g
(80%)
Trans Fat
1g
(50%)
Cholesterol
83mg
(28%)
Sodium
401mg
(17%)
Potassium
350mg
(7%)
Fiber
5g
(20%)
Sugar
64g
(128%)
Vitamin A
1061IU
(21%)
Vitamin C
4mg
(4%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 761
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 80g | 27% |
| Protein | 7g | 14% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 401mg | 17% |
| Potassium | 350mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 64g | 128% |
| Vitamin A | 1061IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.